Smoked salmon bruschetta

Serve this delicious smoked salmon bruschetta to your guests at your next gathering. Topped with a sprig of fresh dill, and served with a glass of bubbles, they will be sure to please.

  • 10 mins cooking
  • Serves 8
  • Print


Smoked salmon bruschetta
  • 200 gram crème fraîche
  • 2 tablespoon rinsed, drained baby capers
  • 2 teaspoon finely grated lemon rind
  • 2 teaspoon lemon juice
  • 2 teaspoon finely chopped fresh dill
  • 1 long baguette
  • 200 gram thinly sliced smoked salmon


Smoked salmon bruschetta
  • 1
    Combine crème fraîche, capers, lemon rind, juice and dill in small bowl.
  • 2
    Cut 1 long baguette into 16 slices; toast, both sides, under preheated grill.
  • 3
    Spread with crème fraîche mixture. Divide smoked salmon among toast slices; top each with thinly sliced red onion and dill sprig.

More From Women's Weekly Food